Effects of starchy seed crystals on the retrogradation of rice starch
Effects of starchy seed crystals on the retrogradation of rice starch
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DOI：
10.1016/j.foodchem.2020.126487
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发表时间：
2020-07-15
期刊：
影响因子：
8.8
通讯作者：
Tian, Yaoqi
中科院分区：
文献类型：
--
作者：
Wang, Yunyun;Hu, Bing;Tian, Yaoqi
探讨外源种晶对淀粉重结晶的影响。在大米淀粉糊冷却过程中加入A型和B型大米淀粉晶种，分析其老化过程的变化。DSC结果表明，B型晶种改善了淀粉的晶粒尺寸均匀性和结晶完整度，并影响了4 ℃老化淀粉的成核方式，而A型晶种对这些性质没有影响。X射线衍射分析表明，B型晶种的引入使晶胞变得致密，晶粒变大，而A型晶种的引入使晶胞变得疏松。小角X射线衍射分析表明，B型晶种使重结晶过程中形成的不完整片层结构的厚度增加，而A型晶种使其厚度减小，这可能是由于核生长表面的分子链段排列影响了靠近核的淀粉分子链段的排列。
This study aimed at exploring the effects of exogenous seed crystals on the starch recrystallization. A-type and B-type seed crystals from rice starch were added to rice starch paste during cooling to analyze the changes in retrogradation process. DSC results indicated that B-type seed improved the uniformity of crystal size and the degree of crystal perfection; it also affected the nucleation mode of retrograded starches at 4 degrees C, while A-type seed did not affect these properties. The XRD showed that the unit cell was compact, and the crystal grain became larger upon the introduction of B-type seed, while A-type seemed to loosen the cell. The SAXS reflected that B-type seed increased the thickness of the imperfect lamellar structure formed during recrystallization, while A-type seed decreased it. These findings might be due to the molecular segment arrangement on the nuclei growth surface affecting the arrangement of starch molecular segments approaching the nuclei.